Taking a personal day off from work on Friday was seriously the BEST decision. Three whole days spent with family and purging the house of all of our clutter (impending garage sale coming up!) was just what I needed to recharge. Jeff, Harper and I went grocery shopping on Friday, then today I got to work prepping meals for the week.
A cup of coffee in hand and a preoccupied baby, I was able to make some breakfast, snacks, lunches for Jeff, and a few dinner options for the week.
My previous post was all about how I LOVE sweet carbs for breakfast. In an effort to try to eat more protein in the morning, I decided on an egg bake for this week.
I made this Veggie-Loaded Breakfast Casserole from Little Spice Jar. The recipe only needed a few modifications to fit our tastes, as you can see from the picture! We enjoyed a piece this morning and will eat the rest throughout the week.
TIP: When making a dish that calls for several eggs scrambled together, I love to use my Cuisinart Smart Stick. Ten seconds with this immersion blender and the eggs are smooth and ready to go, no arm workout required.
Since I will probably run out of this by the end of the week, I will likely throw together a jar of overnight oats one night for a quick on-the-go breakfast.
Jeff is getting in the habit of taking his lunch to work in an effort to save money. The bad part is that a turkey sandwich every day, day after day is bound to get old. I mixed together cream cheese, greek yogurt, and half a packet of dry ranch mix to use as a flavorful sandwich spread.
The pressure cooker is my FAVORITE small kitchen appliance. I put about 3 pounds of boneless skinless chicken breast in the cooker, added 1/2 cup of water, and seasoned it with a little pepper and season salt, Set to 17 minutes, high pressure and in about 25 minutes I had tender chicken ready to be shredded! I know a lot of people are huge fans of the Instapot, but I have had a lot of luck with my Cuisinart Pressure Cooker!
Half of the chicken was mixed with taco seasoning for tacos and quesadillas. The other half was mixed with buffalo sauce for buffalo chicken wraps and salads: 2-3 tablespoons of Franks Red Hot, 2 tablespoons of melted butter, and 2 tablespoons of plain greek yogurt mixed together in a small dish then mixed with the shredded chicken.
In lieu of a pasta salad, I made Jeff a broccoli salad to take in his lunches. Broccoli Salad with Bacon, Raisins, and Cheddar Cheese from Julia’s Album was a hit. The hubby was reluctant about this salad because he is not a fan of raw broccoli, but he LOVES it.. must be the mayo 😉 (or the cheese.. or the bacon… )
other foods/snacks ready to go
Chopped peppers and onions for salads and sandwiches.
Sliced peppers for dipping in hummus/snacking.
A pitcher of crystal light peach iced tea.
Bananas, apples, and strawberries.
Shredded zucchini (for the zucchini bread I did not quite get to today..!)
I am by NO MEANS a food prep pro, but even the small amount of foods that we have ready to go for the week will help us stay on track. Less eating out, less impulse buys after work, more veggies and more time to enjoy my family!
What are some of your favorite meal prep staples?!